Pumpkin and Beef Curry
2 cups pumpkin (slices in small pieces)
1 cup beef (slices)
2 tbsp Thai green curry paste (find in Asian grocery)
1 cans (15oz) coconut milk
2 tbsp soy sauce
1/3 cup Thai basil leaves
A pinch of sugar (optional)
Red bell pepper to garnish
Place a pan over medium high heat, and add about 3 tablespoons of the thick coconut milk, add the green curry paste, and stir it until the oil begins to separate out. Add beef, stir-fry. Add the remaining coconut milk and pumpkin. Let it cook for a while then add soy sauce, sugar and Thai basil leaves. Remove from the heat. Garnish and Serve.
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